Scones :)

ok so i dont generally use measurements anymore, i just go by the feel of it and the look of it so i'm robbing meeasurements from a book and adapting :) bear with me :D there are other ways of making scones, some use icing sugar instaed of normal sugar, i find that makes anaemic sconees with not much of a sugar hit to them (if your going to have scones just do the dog on it like), some use sparkling water and all sorts but yano what? scones are best when kept simple and exacting to the science they were ddesigned around, i maintain thet shouldnt be messed with cause they're perfect as they are. just try and have them warm with butter and a good cup of tea :) cure for any bad day

the sugar and raisins are a prference thing, i like a good hit of sugar to satisfy my sweet tooth but some people, like my mam, dont like that (whats the point of the scone so???) so its up to you how much you put in but i wouldnt advise more than a 100g or it will be overkill on the sugar. maybe 75g. and the raisins, leave them out, load them in, few scattered around, whatever you fancy :) i give you licence to makae this your recipe :) just stick to the fundamentals :)

makes about 10
INGREDIENTS:
* 450g plain flour
* pinch of salt
* 2 tsp baking powder
* 100g butter
* sugar
* raisins
* 250ml milk
* egg
* little extra sugar

METHOD:
* preheat the oven to 220 degrees (i know thats high but trust me)
* sift the flour and baking powder into a bowl, hold the sift as high as possible without making a mess that way you get as much air as possible into the mix and that will make them lovely and light :)
* add in a pinch of salt
* cut the butter up into chunks add to the flour and rub into the flour. this just means rubbing the butter into the flour with your fingertips until the mixture looks like breadcrumbs. i(f your butter was a bit hard before hand just cut it into smaller pieces and spend a bit longer rubbing it in and it wil be fine)
* stir in the sugar and raisins
* add in the milk a bit at a time, stirring with a butter knife until it forms a dough (you might need extra milk you might not use all the milk you have, dont panic, use as much as you need to make it into a dough that isnt too wet or too dry)
* turn the dough out a floured surface and knead it slightly (not a lot) until it comes together.
* roll out the dough and cut into whatever shapes you fancy and place them on a tray that has been lightly floured.
* then beat an egg in a bowl and using a pastry brush brush the top of each scone with some of the egg and sprinkle each with a little sugar to create a crispy top.
* then place in the oven and after about 7 mins turn the oven down to 180 degrees but do not open the oven until at least 15 mins into cooking.
* you'll know they're done when they are nice and golden, i usually break one open to see if they are cooked the whole way through

these will keep for 2 or 3 days, but the longer they are kept the tougher they get so they really are best the day you make them.

and there ya go, fool proof scones that are made to have warm with butter and jam and a big mug of tea, i suggest you have two, unless you made huge scones. bad day cure, hangover cure, busy day cure, sick cure....pretty much a cure for everything, even a good day :)